ing all the time.
Serve very hot; and quickly. If milk is used instead of cream, a very
small quantity of thickening may be required: that, of course, the cook
will determine.

_Time_.--Altogether nearly two hours. _Average cost_, 8d.

_Sufficient_, this quantity, for a turkey.

BROWN CHESTNUT SAUCE.

391. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of stock No. 105, 2
lumps of sugar, 4 tablespoonfuls of Spanish sauce (_see_ Sauces).

_Mode_.--Prepare the chestnuts as in the foregoing recipe, by scalding
and peeling them; put them in a stewpan with the stock and sugar, and
simmer them till tender. When done, add Spanish sauce in the above
proportion, and rub the whole through a tammy. Keep this sauce rather
liquid, as it is liable to thicken.

_Time_.--1-1/2 hour to simmer the chestnuts. _Average cost_, 8d.

BENGAL RECIPE FOR MAKING MANGO CHETNEY.

392. INGREDIENTS.--1-1/2 lbs. of moist sugar, 3/4 lb. of salt, 1/4 lb.
of garlic, 1/4 lb. of onions, 3/4 lb. of powdered ginger, 1/4 lb. of
dried chilies, 3/4 lb. of mustard-seed, 3/4 lb. of stoned raisins, 2
bottles of best vinegar, 30 large unripe sour apples.

_Mode_.--The sugar must be made into syrup; the garlic, onions, and
ginger be finely pounded in a mortar; the mustard-seed be washed in cold
vinegar, and dried in the sun; the apples be peeled, cored, and sliced,
and boiled in a bottle and a half of the vinegar. When all this is done,
and the apples are quite cold, put them into a large pan, and gradually
mix the whole of the rest of the ingredients, including the remaining
half-bottle of vinegar. It must be well stirred until the whole is
thoroughly blended, and then put into bottles for use. Tie a piece of
wet bladder over the mouths of the bottles, after they are well corked.
This chetney is very superior to any which can be bought, and one trial
will prove it to be delicious.

_Note_.--This recipe was given by a native to an English lady, who had
long been a resident in India, and who, since her return to her native
country, has become quite celebrated amongst her friends for the
excellence of this Eastern relish.

[Illustration: GARLIC.]

GARLIC.--The smell of this plant is generally considered
offensive, and it is the most acrimonious in its taste of the
whole of the alliaceous tribe. In 1548 it was introduced to
England from the shores of the Mediterranean, where it is
abundant, and in Sicily it grows naturally. It was i